Black Bean Quesadillas
Black Bean Quesadillas

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, black bean quesadillas. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Get The Relief You Deserve Today These black bean and corn quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over these every time! Feel free to play around and add chicken or veggies, if you desire.

Black Bean Quesadillas is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Black Bean Quesadillas is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have black bean quesadillas using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Black Bean Quesadillas:
  1. Take 3 tbsp. olive oil, divided
  2. Get 1/2 a small onion, diced
  3. Get 1 small bell pepper, diced
  4. Get 1 jalapeno, diced (optional for heat)
  5. Make ready 2 cloves garlic, minced
  6. Make ready 2 cups chopped spinach
  7. Make ready 1 cup canned black beans, rinsed and drained
  8. Make ready 1 tbsp. taco seasoning
  9. Get to taste salt and pepper
  10. Take pinch cayenne pepper
  11. Get 2 tbsp. chopped cilantro
  12. Take juice from 1/2 of a lime
  13. Take 2 cups freshly shredded cheese (use a kind that melts easily)
  14. Take 4 flour tortillas (the burrito sized ones)

Sprinkle with cheese; top with the remaining tortillas. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa. Quick Vegetarian Quesadillas For a tasty take on the cheesy Mexican snack, fill your quesadillas with delicious GOYA® Black Beans!

Steps to make Black Bean Quesadillas:
  1. In a large skillet, heat 1 tbsp. of the oil over medium heat. Once hot, add the peppers and onions and cook, stirring often, until they have begun to soften, about 3-4 minutes. Stir in the garlic and spinach and cook, stirring often, until the spinach wilts.
  2. Add the black beans and seasonings to the skillet and cook just 2 or so minutes more, then remove from heat and transfer the bean mixture to a large bowl.
  3. Stir the cilantro, lime juice and cheese into the bean mixture. Return the skillet to the heat and add the additional 2 tbsp. of oil to it.
  4. Prepare the quesadillas by placing 1/4 of the bean and cheese mixture over one half of each tortilla, then fold the other half over it, so it's a half circle.
  5. Once the oil is hot and shimmering, add the quesadilla carefully to the skillet. Cook for 2-3 minutes, or until golden, then flip it carefully and cook the other side for 2-3 minutes, until golden and the cheese is all melted.
  6. Slice into thirds using a large, sharp knife and serve immediately.

GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Salsa Pico de Gallo - Mild, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. Using a lower heat gives the black bean quesadilla time to thaw and heat on the inside before the outside overcooks or burns. Black beans, corn, cilantro, cheese, and plenty of spices make these vegetarian black bean quesadillas big on flavor and. By: The Canadian Living Test Kitchen.

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